Summertime🍒Teacups🍒 Blueberries🍒 Scones



“If you want to be happy, be.” ~Leo Tolstoy






I’m in the cottage kitchen ready for a cooking date with Joe.





A while back I went blueberry picking 9.9 pounds I’ve been collecting ideas & recipes ever since for all the ways to use them!



I wish they had already been picked when I hosted a spontaneous summer tea…



Speaking of which …



Let me share a few photos of that day



To save time I had ordered the food from a wonderful local deli-bakery.

this usually works best for spontaneity 😉









and chocolate cupcakes.



Teacups were filled with a wonderful rose tea purchased from the Butchart Gardens.






(These scones are great for breakfast, brunch, dessert, and perfect for summertime tea!  You can substitute the blueberries with strawberries, blackberries, raspberries, or cranberries from the Oregon coast!)




2 cups flour

1 Tbs. baking powder

2 Tbs. sugar

1/2 tsp. salt

5 Tbs. unsalted butter, cut into chunks

1 cup blueberries ( I used freshly picked…frozen are fine)

1  1/4 cup heavy cream



For the Glaze

1/4 cup freshly squeezed lemon juice

zest of 1/2 lemon, grated

1 cup powdered sugar

1/2 Tbs. unsalted butter, melted


Preheat oven to 400°. Sift the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the batter to coat the pieces with the flour



(I used my fingers 😉)



 Gently mix the blueberries into the flour mixture (should look like coarse crumbs)



Make a well in the flour mixture and pour in 1 cup of heavy cream and carefully fold it until everything is combined. You might need to add a little more cream to make the dough stick better.



Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1  1/4 inches.





Make diagonal cuts in the dough to form the triangle shape of scones. I cut smaller slices and was able to make eight servings.

 Place the scones on a cookie sheet lined with parchment paper for easy cleanup.

 Bake for 15 to 20 minutes until golden brown.

 Let cool for a few minutes.

and while you are waiting for the scones to cool…



 In a microwave safe bowl, sift the powdered sugar and mix it with the lemon juice using a whisk. Add the melted butter and lemon zest and mix.



Heat the mixture in the microwave for 30 seconds and whisk to smooth out any lumps.



Drizzle glaze over top of the scones and enjoy!



Recently on one of my longer morning walks I saw the Harbor seals relaxing on the rocks of Elephant Walk. There are a total of nine. One in the water five on large rock, and the others on the far side. (not visible)

Posted in Garden/Tea Time | 3 Comments

Hello, From The Southern Oregon Coast


              Traveling…it leaves you speechless, then turns you into a storyteller


Hello, from the Southern Oregon Coast…



August has arrived…



and I’ve been staycationing



however for many August means vacation time



This small out-of-the-way beach town has had its share of visitors



 I’m thinking that many have chosen to vacation here whether for a day…week…or even an  entire summer…





because where else can you go to escape the heat



and crowds…



other than a small-out-of-the-way beach town



Recently as I sat sipping coffee with a friend



watching kids and adults perusing the shop windows



and walking around enjoying the scent of the ocean



mingled with that of fish and chips.



August has arrived here at this small out-of-the-way beach town and this  staycationing Cali-for-gor-ean gal is loving being a part…



taking time to enjoy life.



Earlier in the week I had a craving for salmon and decided to prepare salmon burgers.



I remember preparing these quite often during the summer when I lived in California and for some reason hadn’t prepared them much since I moved here.



I purchased about 1  1/2 pounds  Steelhead salmon 2 large potatoes for steak fries and 2 avocados for a dip that can be used for both spreading…



and dipping



This is one of those meals that really satisfies…

a true staycationer




Happy August!🏖

Posted in Coastal Living | 10 Comments

A Simple Life Continued…


‘The only place where your dream becomes impossible is in your own thinking”

-Robert H. Schuller



Hello, sweet friend! I just returned from my morning walk.





This particular morning the fog covered me like a cloud.



 I reflected on the week as I floated

(noticing the fog lifting and driftwood freely scattered)



Along with many walks on the beach…



the week also included baking two pies…one of which was entered in the Coos County Fair apple pie contest…



 the other was baked just for fun after picking blueberries out in the country one afternoon.



This being my third summer to enter in the apple pie contest and also the third year since downsizing a California lifestyle by moving to a small town and even smaller cottage on the Oregon coast.



today’s walk in the clouds was apropos.

 I had a plan three years ago…







A plan to simplify my life. At the time all I wanted was to get rid of things…a change



Today I realize that simplicity is not necessarily about living with the least amount of stuff… even though at times I’ve thought it was.



Simplicity in many ways is about living with more… more with your heart…your soul…and those things in life that bring you the most joy. It’s really about living your life. It’s more than just getting rid of stuff.



It’s about having those things in life that really matter to us. For me that has meant creating a life filled with early-morning walks, gatherings with family and friends, purpose, adventure, connection and love.



One which not only involves seeking a simpler life…it’s creating a life to be simply and soulfully lived.🍒





This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.



It is a quick and simple throw together which can also be used as a wonderful topping.




3 pints fresh blueberries

1/4 cup white sugar

1  1/2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/4 cup water

2 tablespoons cold butter, cut into pieces

1 pint fresh blueberries




 Cook and stir 3 pints of blueberries, sugar, cornstarch, and cinnamon in a sauce pan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes.



Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool…then add to either a store bought pie shell (or you can make your own)  Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350° then continue to bake for 35 to 45 minutes, or until the crust is golden and juice is in the filling are bubbling. Cool 2 to 3 hours before cutting to allow filling to set. I forgot to do this the first time)😉


This versatile pastry can be use for all your pies. To ensure a flaky, tender crust, chill all your ingredients and do not overwork the dough.



It can be frozen for up to one month (wrap it up well in plastic wrap, then heavy duty foil).


2  2/3 cups all purpose flour

2 tablespoons sugar

1/2 teaspoon salt

3/4 cup unsalted butter cut into 1/2 inch pieces

1/4 cup vegetable shortening cut into four pieces

5 to 6 tablespoons ice water




 In a medium bowl, combine the flour, sugar, and salt. Using a pastry blender two knives or your fingertips, cut  in the butter and shortening until the mixture resembles coarse meal. Drizzle 5 tablespoons ice water over the top, tossing the mixture with a fork until the mixture just comes together. If necessary, add up to 1 tablespoon more water.

Divide the dough in half and shape each half into a desk. Wrap in plastic and refrigerate for at least 30 minutes or overnight.


Posted in Coastal Living | 2 Comments

Company Is Coming!!!…and…A Cottage Tour!🍒



Good company in a journey makes the way seem shorter…



Hi, sweet friends…





This past week marked 3 years living on the Oregon coast.



I couldn’t have asked for a better way to celebrate than to have friends from California stop by for a visit.



This was their first trip since my move and to say that I was excited would be an understatement…



more importantly I felt honored since this is not an easy trip to make.



I mean seriously you have to be part Amazonian, Pioneer…



and Explorer.



traveling through woods…rivers…



over bridges…through tunnels…winding roads…watching out for deer…




This trip is not for sissies. no siree!



That being said.. I was determined to make it worth their effort and so I quickly formulated a grand plan (schedule) of things to show, tell and do during their stay.



Tour of my beautiful town…



Shore Acres…walk the labyrinth…explore the caves..



lighthouse…Bullards….Charleston…lunch at the dunes…Coos Bay…Farmers market…my fave shops…restaurants…



perhaps a special tea gathering…etc…I guess you might say I wanted to be the hostess with the mostest.😉



I even consulted with Joe several times (who by the way suggested that I might be a little over zealous)…and mentioned perhaps checking in with them on what they would like to do. What!!!! you are funny Joe…no I think I know best.😉

After consulting with Joe…



the original plan became bigger.😉

As the week comes to an end & my friends are ready to return home to California to rest... I can only hope they depart with many wonderful memories of this beautiful coast…and their over zealous well intentioned friend💕



 who hopes one day they will return for even more.








SUPER EASY CHERRY 🍒 PIE (with cranberries)




1 can cherry pie filling

4 tbsp Sugar

1 cup cranberries

1 box Pillsbury pie crusts

1/4 cup milk



1. Preheat oven to 425 degrees.

2. Take one pie crust and unroll over your pie pan.

3. Push edges down in pan and trim pie crust edges off.

4. Pour can of cherry pie filling into the pie pan.

5. Spread out evenly.

6. Unroll the other pie crust.





7. Cut the pie crust into strips.

8. Place strips over pie filling using a lattice design

9. Brush milk on strips and sprinkle sugar over them.

10. Place in oven for  15 minutes….then reduce heat to 350 and bake another 25-30 minutes.

11. You may need to put foil strips around the edge to prevent from burning.

12. Remove from oven and let cool before serving.


How do you prepare for company? I have learned that it’s best to….relax & have fun!













Posted in Coastal Living | 6 Comments

Summer at The Cottage




”Home is where you lose the world and find yourself”





Hello…it’s wonderful to see you here today.





For the last couple of months I have made a conscious attempt to unplug from social media (summer break) as in checking my phone and being online constantly... mindless Internet surfing etc…do you ever feel that way?



It’s been a freeing experience. Definetely more time to enjoy the great outdoors…





 photographing…painting…writing…summer reading…I’m currently enjoying Anne of Green Gables (remember Anne?) the loveable…impetuous…day dreaming orphan







I’ve even been doing some flower watching





Recently these beauties are of particular interest to me…as they peep through the fence



soon they will take over



There is no doubt bird watching has become my new go to social media. I’m constantly checking on them. Unless you are new to my blog In case you are new here you know that I recently shared about  birds nesting in our backyard birdhouse which I had thought was just a decoration Those eggs hatched and the birds flew away.





Surprisingly just recently another family discovered the old nest (that I hadn’t removed because it was so cute) and moved in.



I can just tell this is going to be a wonderful summer.💕


That being said here is a fabulous healthy recipe for summer. It makes a great side dish or perhaps even the main meal.







1 green cabbage, medium sized and thinly sliced into strips

1 large carrot, peeled and cut into julienned strips

1/4 cup red onion, halved then thinly sliced


1 cup of mayonnaise (I used vegenaise)

1 tbsp + 1 tsp sugar

1 tbsp + 1 tsp cider vinegar

1/2 tsp whole grain Dijon mustard (this is the kind with seeds in it…you can substitute regular Dijon if you choose, but you may want to use a little less.)

1/4 tsp black pepper



Joe thought it would be great to add a touch of the Oregon coast and so we also added about a half cup of cranberries. Joe is always right😉


In a large mixing bowl Combine all the ingredients for the dressing. Use a whisk to ensure everything is well combined. Combine & toss the dressing with the cabbage, carrots and red onion until everything is evenly coated. Cover the bowl with plastic wrap and set in the refrigerator to chill for at least 30 minutes before serving.




This is little birdie is part of the new family that moved in. There is some work being done in the neighborhood so it gets a little noisy…sorry about that😉







Posted in Coastal Living | 3 Comments